Chinese Walnut Cookies Recipes

CHINESE WALNUT COOKIES

Steps:

• Dough: Mix the flour and the baking powder. Add the cubed butter, ground walnuts, icing sugar, egg, and salt. Mix.
• Refrigerate: Form a dough ball, wrap it in cling film/plastic wrap and refrigerate for about 30 minutes.
• In the meantime, preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Line two or three baking trays with baking paper.
• Shape: Form balls about the size of a large walnut, press them lightly, and place them on the prepared baking trays. Leave some space between the cookies.
• Brush: Beat the egg yolk and milk together. Use the mixture to brush the cookies. Place a walnut half or quarter (depending on their size) on each cookie.
• Bake for about 13-14 minutes or until lightly browned. Leave to rest on the tray for a few minutes, transfer to wire racks to cool completely.
• Keep in airtight containers at room temperature.

HUP TOH SOH CHINESE WALNUT COOKIES

Steps:

• Preheat oven to 165 Celsius (325 Fahrenheit). Line two half-sheet pans with parchment paper and set aside.
• Whisk together all-purpose flour, salt, baking powder, and baking soda. Then add the walnut and sesame seeds and mix well. Set aside.
• In a mixing bowl, beat butter and sugar until light and fluffy, then add egg yolks and beat until well mixed. Then, lower the speed and gradually add the flour and walnut mixture and mix until it form a smooth cookie dough. NOTE: The texture of this cookie dough can be quite dry, and it is usually easier to work with hands at the very end to gather the dough.
• Form round balls (each about 1 teaspoon, or 10 gram) from the cookie dough and arrange on the prepared half-sheet pans. You should get about 80 balls, and you can arrange them in a 5x8 cookies per half-sheet pan.
• Use a fork and press each ball of cookie to create an indentation. Then brush the top of each cookie with the lightly beaten egg (egg wash).
• Bake in the preheated oven for 25-30 minutes, or until golden brown.
• Remove cookies from oven and rest in the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container.

CHINESE WALNUT COOKIE

Steps:

• In a mixing bowl, combine sugar, vegetable oil with egg.
• Shift cake flour, baking soda, baking powder and salt. Combine well.
• Add walnuts and combine well.
• Divide into similar portions (25g to 30g each one) and shape to round balls.
• Flat each one, brush the egg wash and decorate with black sesame seeds (slightly press to avoid dropping off after baking). You can create cracked edges by flatting only the middle part of the cookie. I love smooth edges. Set the cookie aside for 10 minutes to 15 minutes.
• Pre-heat oven to 180 degree C and then bake for 20 minutes.

MAGIC WALNUT COOKIES

Steps:

• Preheat oven to 350 degrees F ( 175 degrees C ). Line baking sheets with parchment paper.
• In a small bowl mix together the egg whites, sugar, and nuts until well blended. Drop dough by teaspoonfuls, three inches apart, onto the lined cookie sheets. Using the back of a spoon, dipped in water, flatten into rounds about 1.5 inches in diameter. Bake for 8 to 10 minutes in the preheated oven. Cookies should be lightly browned. Let cool slightly before removing from sheets. If the cookies are stuck, they need to be baked a little longer.
• In a plastic bowl, melt the chocolate in the microwave oven, stirring every 15 or 30 seconds until smooth and creamy. This can also be done over a double boiler. Spread the chocolate onto the flat side of a cookie and stick it together with the flat side of another cookie to make a sandwich until all the cookies are used up.

CHINESE WALNUT COOKIES

Steps:

• Preheat oven to 150 degrees F and lightly spray a cookie tray with oil.
• Sift almond meal, diced almonds, flour and icing sugar 3 times.
• SLowly add oil to mixture whilst mixing until dough sticks together and is very soft. You can do this in small amounts i.e by placing some of the dry mixture in a smaller bowl and adding the oil to that, so that if you add too much you haven't ruined the whole mixture.
• Using a teaspoon, form cookies into small walnut-sized balls. Using your thumb, indent the dough slightly and fill with diced walnuts. Close over the walnuts to create a filling. Reshape into a round ball and place on cookie tray.
• Bake for 20 minute Meanwhile, lightly beat the egg.
• After the cookies have baked for 20 min, brush the tops lightly with egg.
• Bake for another 10 min, and then brush the tops with egg again.
• Bake for 30 minute Cookies will keep for up to 2 weeks.